Weekend Brunch Round 6: Roasted Sweet Potatoes with Maple Tempeh Sausage Gravy

Yesterday’s brunch recipe is actually one that I’ve made oh so long ago for one of the Calgary Vegan Brunch gatherings. I was planning on posting about it back then but the pictures weren’t quite up to snuff, and by that I mean, disgusting. I by no means consider myself a decent photographer, I basically have Philip set the camera to automatic and then panic when anything changes…ok, I do know a little bit more then that since he was adamant about me knowing at least some of the basics of photography, but I’ve still got a lot of learning to do. That being said, these pictures pretty much looked like someone had puked on some sweet potatoes, so I figured I’d give it another go so that you’re all not staring at your screens in horror wondering what abomination of a recipe I’ve concocted.


Round two turned out a little less puke-like, but damn is it difficult to make sausage gravy look appealing. Don’t you love how I’m talking about puke before posting the recipe, I really know how to sell it 😉 I jazzed up the dish by making some spelt biscuits to go with it, you can just as easily make regular biscuits, I just seem to be on a spelt kick lately. I’m not gonna post the recipe since I just took it straight from another site, the only changes I made were adding a tablespoon of orange juice, using Earth Balance buttery sticks and using 1 tablespoon of baking powder. A tip for those of you who find the taste of baking powder too strong is to switch to the non-aluminum stuff, it really helps reduce that weird tinny taste.


This is totally one of those sweet and savory all wrapped up in one dishes. You’ve got delicious herb roasted sweet potatoes topped with a sweet, savory, creamy gravy that’s filled with hearty bits of tempeh sausage, and if you’re feeling ambitious, biscuits! If you’re one of those people who likes dipping breakfast sausages (of the vegan variety of course 😉) into maple syrup, then this should be totally up your alley. If you’re not into the whole sweet and savory combo then all I can do is shake my head at you…. and then tell you that decreasing or omitting the maple syrup is totally fine. Now this is how you rock a brunch! It might not be the prettiest of meals but pretty is irrelevant when you’ve got a hella hearty and tasty mishmash of awesomeness in front of you.


Adapted from Chef Michael Ferraro



  • 1 (8-ounce) package tempeh, crumbled
  • 2 cups mushroom or vegetable stock
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons fennel seed
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 3/4 teaspoon dried sage leaves
  • 2 tablespoons soy sauce or gluten-free tamari
  • 2 tablespoons maple syrup
  • 1 1/2 teaspoons liquid smoke
  • Salt & pepper, to taste
  • Thyme from two fresh sprigs

  • 2-2.5lbs sweet potatoes, scrubbed & cut into 1/2-inch pieces
  • 1/4 cup shallots, minced
  • 1 clove garlic, minced
  • 3 sprigs fresh thyme
  • 1 tablespoon olive or canola oil
  • Salt & pepper, to taste

  • 1 tablespoon non-dairy margarine or olive oil
  • 1 tablespoon all-purpose flour or gluten-free flour mix
  • 2 cups unsweetened soy or almond milk
  • 1 tablespoon maple syrup
  • Nutmeg, pinch
  • Salt & pepper, to taste
  • 1 recipe Tempeh sausage
  • 2 sprigs of scallions, chopped, for garnish


  1. Preheat oven to 400F.
  2. To make the tempeh sausage, add the broth and tempeh to a small pan over medium-high heat. Bring to a boil and then simmer for 15 to 20 minutes. Drain the remaining broth. In a medium skillet, over medium-high heat, add the oil, onion and garlic. Cook for a about 5-7 minutes then add the remaining ingredients, including the tempeh but leave the thyme for later. Stirring occasionally, cook the tempeh until it’s lightly browned, about 10-15 minutes, add the thyme, stir then remove from heat.
  3. Toss the sweet potatoes with oil, shallots, garlic, thyme, salt and pepper.
  4. Place sweet potatoes on a baking sheet in a single layer and bake in the preheated oven for 25 to 30 minutes, or until tender.
  5. In the same skillet you used for the tempeh, over medium heat add the margarine or olive oil. When it starts to melt mix in the flour. Add the milk and whisk until the it begins to thicken.
  6. Once the sauce comes to a boil, cook over medium heat for about 5 minutes. Add nutmeg, maple syrup and tempeh sausage. Season with salt and pepper.
  7. To serve, plate a serving of sweet potatoes and generously cover with gravy, garnish with scallions. Serve warm with biscuits.


12 thoughts on “Weekend Brunch Round 6: Roasted Sweet Potatoes with Maple Tempeh Sausage Gravy

  1. Cadry's Kitchen says:

    You are hilarious! I totally know what you mean in regards to worrying about your photos looking like puke. (There really is no nice way to say that, is there?) Beige, creamy yet chunky things are particularly difficult in that end.

    Anyway, your soup looks delicious, all joking aside!

    • Maggie Muggins says:

      There are just some foods that are diffcult to make look edible, and it’s a shame since it’s typically the most tasty ones. I guess that’s what brightly colored garnishes are for 🙂

  2. Allysia Kerney says:

    Oh man, there is so much awesome going on here, I love it. I can’t believe I’ve gone so many brunches without making biscuits, this needs to be remedied! Same goes for the inclusion of tempeh and sweet potatoes, they sadly get neglected by me. This looks great, and not at all pukey!

  3. Joey says:

    Tasty looking puke! Gravy and biscuits don’t figure much in my English breakfast/brunch repertoire, and that’s clearly a massive error. Bring on the gravy, vom or no vom!

  4. Liane says:

    Oh. My. God. Thisisoneofthebestveganmealsiveeverhad! The tempeh sausage gravy is really amazing. Thank you for bringing this wonderful meal into my life! I’ve already got plans to make it at least 2 more times this week…

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